Potato & Silverbeet Tian
I have followed Elizabeth David’s lead with this version of a tian using eggs. I see this, as the French Provencale version of the Italian Frittata or Spanish Tortilla.
Ingredients
300g Dutch Cream Potatoes
2 tbsp Goldi EV Oil
6 eggs
300g silverbeet, finely shredded
3 cloves of garlic, crushed
4 Tallata anchovy fillets, chopped
3 tbsp Grated Grana Padano parmesan cheese
2 tbsp pinenuts
Murray River salt flakes and pepper
Instructions
Preheat oven to 200°C
Peel and chop potatoes into 2cm cubes.
Place cubes of potato in a 20cm ovenproof dish with oil and salt and pepper.
Roast potatoes until golden.
When ready allow potatoes to cool slightly and reduce oven to 180°C
Meanwhile, lightly whisk eggs.
Stir in garlic, anchovies, parmesan and a little salt and pepper.
Add silverbeet and slightly cooled potatoes to egg mixture and return to the baking dish.
Top with pinenuts, before baking for 20 minutes or until firm to touch and golden
Serves: 4